(GF Utah group)
1 pound ground pork
1/2 head cabbage, thinly sliced
4-6 carrots, grated
1 onion, diced
1-2 garlic cloves, minced
salt & pepper
12 ounce package 8"
Round Rice Paper Wrappers (about 30 wraps)
1/4 - 2 cups
vegetable oil for frying
Mix filling ahead and
keep in the refrigerator.
Gently submerge a
wrapper in warm water in a shallow pan or dish, then
rest wrapper over the edge of a colander 1 minute
until softened. About 2 wrappers can hang over edges
of one colander without touching.
Spoon 2-3 Tbsp
uncooked filling onto a softened wrap. Roll one side
edge of wrap over filling, tuck in top and bottom
ends, and continue rolling. Place seam side down on
counter. Continue filling and rolling wraps until all
wraps are rolled.
Fry a few at a time
in very hot oil (350-375 F) until wrappers are
Set cooked spring
rolls on end in a bowl to maintain crispness.
Serve with rice and gluten-free soy sauce. Refrigerate
(up to 5 days) or freeze extra spring rolls. Reheat in
375 F oven for 10-20 min.